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Ingredients:
Zabaglione Custard:
3
large egg yolks
1/4
cup sugar
1/3
cup Marsala wine
3/4
cup whipping cream
Italian Chocolate Sauce:
1/2
cup whipping cream
4
oz. bitter-sweet chocolate
Dessert:
6
slices (1/2-inch thick) fresh or frozen pound cake
3
tablespoons brandy
1
cup fresh raspberries
2
cartons (28 fl. oz.) Häagen-Dazs® coffee ice cream
1/2
cup whipping cream, whipped
2
tablespoons sliced almonds, toasted*
Fresh mint leaves, if desired
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Preparation:
1. In top of double boiler, combine egg yolks and sugar. Whisk until mixture is light lemon yellow colored and fluffy. Add Marsala and mix well. Place mixture on top of double boiler base over simmering water. Beat with whisk until the mixture has thickened and holds small peaks, about 2 minutes. Remove from heat.
2. Place top of double boiler into cold water bath. Beat mixture constantly with whisk until cool, about 5 minutes.
3. Beat 3/4 cup whipping cream until stiff but not dry. Fold the whipped cream into the cooled egg mixture. Transfer to bowl and cover with plastic. Refrigerated until cold; about 30 minutes to 1 hour.
4. In small saucepan bring 1/2 cup whipping cream to a boil. Remove from heat, add chocolate. Allow to stand for 1 minute. Stir until chocolate is completely melted and mixture is smooth. Cool to room temperature.
5. Cut 6 (1/2-inch thick) slices from pound cake. Cut each slice into 4 lengthwise strips. Cut each strip into 6 cubes. Place pound cake cubes in bowl and drizzle with brandy.
6. To assemble dessert, spoon 2 tablespoons zabaglione custard into each serving dish. Place 6 pound cake cubes on top and drizzle with 1 tablespoon chocolate sauce. Repeat second layer of zabaglione custard, pound cake and chocolate sauce. Place 2 to 3 small scoops (1/2 cup total) HD coffee ice cream on top. Top each dessert with 6 additional pound cake cubes and 2 tablespoons raspberries. Garnish with dollop of whipped cream, toasted almonds and mint leaves. Serve immediately.
8 servings
TIP:
* To toast almonds, spread on cookie sheet. Bake at 350°F. for 5 to 10 minutes or until golden brown, stirring occasionally.
view nutrition facts
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